Index

Saturday, May 20, 2017

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Friday, May 19, 2017

May is Mediterranean Diet Month and Pangea Nutrition can take care of all of your needs.

As I share more about Pangea Nutrition I will also share images of the fantastic meals that they provide (delivered through Amazon Fresh).

The Modern Mediterranean Diet by Pangea Nutrition is a science-based meal planning delivery service designed to help busy Americans incorporate the eating habits and lifestyle principles people in the Mediterranean region have benefited from for centuries, to improve their chances of a healthier and longer life.

Chicken Fajita Salad

The Mediterranean diet has been shown to offer many health benefits in various clinical studies (research happily provided upon request, and featured on the Pangea Nutrition Web site home page).

Three nights per week, prepare dinner in just 30-40 minutes. Spend an extra 5 minutes to make the following day’s lunch.

That’s all it takes to follow the Mediterranean diet as recommended by scientists, doctors and healthcare professionals around the world.

Poached Salmon with Cilantro Lime Quinoa

PROGRAM FEATURES AND COST

$150 for two people ($12.50 per meal). Considering that this cost includes three lunches, three dinners and snacks for two people, it can be less than what many are spending on takeout. The company offers occasional online discounts as well.

Pangea Nutrition is headquartered in Boston, Massachusetts, Pangea Nutrition was founded by Dr. Christos Mantzoros and Dr. Jason Paruthi.

Christos Mantzoros, MD, DSc, PhD h.c. mult., is Professor of Medicine at Harvard Medical School and Boston University School of Medicine. He serves as the Director of the Human Nutrition Unit of the Division of Endocrinology Diabetes and Metabolism at Beth Israel Deaconess Medical Center and the Chief of Endocrinology, Diabetes and Metabolism at the Boston VA Healthcare System.

Dr. Jason Paruthi completed both is BA and MD at the accelerated program at Boston University School of Medicine. He completed his research and residency internship training at Harvard Medical School, and finished entrepreneurship courses at MIT Sloan School of Management. He has been working in evidence-based nutrition startup companies since 2013.

5. In a medium pan, heat 2 tablespoons of extra virgin olive oil on medium-high heat. Coat the chicken in flour, and shake to remove excess. Then cook in pan for 4-5 minutes on each side, or until golden brown. Then add half of the vinaigrette, and cook for approximately 6-8 minutes, until the chicken is cooked through.

1. For the polenta: Bring small pot filled with 1 cup of water to boil. Slowly add 1/4 cup cornmeal while stirring, until mixed well. Reduce to a simmer and cook for 30 minutes while stirring occasionally (every 5 minutes).

2. Set up breading station with 3 shallow dishes: On dish 1: place 1/4 cup flour; on dish 2: whip 2 eggs; and on dish 3: spread 1/2 cup breadcrumbs. To bread the chicken: pat dry with a paper towel and coat each tender in flour, shaking to remove excess. Then dip in egg, making sure it covers completely, and then coat in breadcrumbs. Press down gently to adhere.

3. Heat 6 tablespoons of extra virgin olive oil in a large pan. Place the breaded chicken tenders in the pan and heat for 4-5 minutes on each side, or until golden brown.

4. Meanwhile, cut the basil into a chiffonade: stack the leaves and roll them, and then thinly slice.

6. For the polenta: Now mix in 1/4 cup parmesan cheese. (Optional: add 1-2 tablespoons of water to reach desired thickness.)

7. Serve each plate with the chicken on a bed of polenta, topped with fresh basil tomato sauce. Enjoy!

Spain: Saffron Poached Cod with Pangea Patatas Bravas

Serves 2

Cooking time: 40 minutes

Ingredients:

• 2 cod fillets (5 oz each)

• 5 yukon gold potatoes

• 3 tablespoons extra virgin olive oil

• 1 garlic clove, thinly sliced

• 1 can whole peeled tomatoes (14 oz), drained

• 1/4 cup water

• 1 tsp saffron threads

• 1 bay leaf

• 1/2 tsp crushed red pepper flakes

• 1/2 cup Greek yogurt

• 1 tsp paprika

• 1 garlic clove, minced

• 1 tsp sherry vinegar

Directions:

1. Preheat the oven to 400°F. Cut potatoes into bite sized pieces and toss with 2 tablespoons of extra virgin olive oil and 1/4 tsp of salt. Place in medium baking dish and into the oven for 35-40 minutes (Optional: stir every 5-10 minutes).

2. Drain can of whole peeled tomatoes, and place in a medium pot and lightly crush them. Add 1/4 cup water, 1 tsp saffron threads, 1 sliced garlic clove, 1 bay leaf and 1/2 tsp crushed red pepper flakes. Bring to a boil, and then reduce to a simmer. Then add cod fillets, and poach for 14-16 minutes. (Cooked cod will be opaque in color and flake easily.)

Wednesday, May 17, 2017

Ha ha! I never get done in a week what I would like to, that is for sure.

I did manage to at least get through my scrap bag and pull out green for this month's scrap color with the soscrappy blog. Literally though, I do think I have at least 50 different green fabrics if not more.

I did my frog stitching and started hand quilting around the edges of the Charming Stars quilt. I really had hoped to have this done by the 22nd for show and share at quilt guild, but it's not looking very likely.

I cut more felt circles for my penny rug. I even managed to find the lost bag of circles. Not quite all of my circles in the picture, and I also have lots of them pinned to the blanket as well. So anxious to get so many projects done.

Online Craft Mall

Buy Handmade or Sell Your Own!

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